Ingredients:
1 cup mild olive or vegetable oil
1/4 cup packed chopped fresh rosemary leaves
OR
1/2 cup packed roughly chopped fresh basil leaves
directions:
Place the oil and the rosemary (or basil) in a 3 1/2 to 4qt slow cooker. Cook on high, uncovered for 1 1/2 to 2 hours, then turn the cooker off.
Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
The oil may cloud under refrigeration, but it will become clear again at room temperature.
1 cup mild olive or vegetable oil
1/4 cup packed chopped fresh rosemary leaves
OR
1/2 cup packed roughly chopped fresh basil leaves
directions:
Place the oil and the rosemary (or basil) in a 3 1/2 to 4qt slow cooker. Cook on high, uncovered for 1 1/2 to 2 hours, then turn the cooker off.
Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
The oil may cloud under refrigeration, but it will become clear again at room temperature.